To Die For Blueberry Muffin

Flip it!

Exceptionally good. I use buttermilk instead of regular milk. I don’t mix the berries into batter to avoid discoloration. I spoon a little batter into cups, drop in 4-6 berries, add more batter and poke blueberries into top of muffin. They come out picture perfect. Sometimes I zest a little lemon peel into batter for a fresh flavor. Or add orange zest and use orange juice for part of the milk and then glaze warm muffins with a glaze made of powdered sugar and orange juice (about a cup or so sugar to a tablespoon of juice maybe). Spoon over muffins while fairly hot. It should be thinner than frosting so it drizzles over muffins, but not watery. Leaves an extra layer of flavor on the finished muffin. Delicious!!

Wow, these were fantastic!! Three cheers for the author! I used an oversized muffin tin and it made five beautiful muffins. I used a mini food processor for the crumb mixture, and it was very fast. I agree with cutting the crumb mixture in half. I made another batch and replaced the blueberries with 1 cup of mini chocolate chips (for the kids) and used the other half of the crumb mixture. What a treat!!


1 1/2 cups all-purpose flour
3/4 cup white sugar

1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon




Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

Taste was very good, and they are not dry at all. I double and triple checked that I measured out ingredients without error, yet somehow I could barely stir the batter because it was so thick. I had to add a lot of extra milk and (I was out of oil) added some melted butter. They turned out perfectly